BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

163 related articles for article (PubMed ID: 29243612)

  • 1. Physicochemical changes in surimi with salt substitute.
    Tahergorabi R; Jaczynski J
    Food Chem; 2012 Jun; 132(3):1281-1286. PubMed ID: 29243612
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Physicochemical properties of surimi gels fortified with dietary fiber.
    Debusca A; Tahergorabi R; Beamer SK; Matak KE; Jaczynski J
    Food Chem; 2014 Apr; 148():70-6. PubMed ID: 24262528
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute.
    Debusca A; Tahergorabi R; Beamer SK; Partington S; Jaczynski J
    Food Chem; 2013 Nov; 141(1):201-8. PubMed ID: 23768348
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Optimum chopping conditions for Alaska pollock, Pacific whiting, and threadfin bream surimi paste and gel based on rheological and Raman spectroscopic analysis.
    Poowakanjana S; Mayer SG; Park JW
    J Food Sci; 2012 Apr; 77(4):E88-97. PubMed ID: 22394148
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Isoelectric solubilization/precipitation as a means to recover protein isolate from striped bass (Morone saxatilis) and its physicochemical properties in a nutraceutical seafood product.
    Tahergorabi R; Beamer SK; Matak KE; Jaczynski J
    J Agric Food Chem; 2012 Jun; 60(23):5979-87. PubMed ID: 22624700
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Different additives to enhance the gelation of surimi gel with reduced sodium content.
    Cando D; Herranz B; Borderías AJ; Moreno HM
    Food Chem; 2016 Apr; 196():791-9. PubMed ID: 26593556
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi.
    Yin T; Park JW
    Food Chem; 2014 May; 150():463-8. PubMed ID: 24360476
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock ( Theragra chalcogramma) surimi.
    Liu X; Feng D; Ji L; Zhang T; Xue Y; Xue C
    Food Sci Technol Int; 2018 Sep; 24(6):497-506. PubMed ID: 29614868
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Importance of salt and temperature in myosin polymerization during surimi gelation.
    Núñez-Flores R; Cando D; Borderías AJ; Moreno HM
    Food Chem; 2018 Jan; 239():1226-1234. PubMed ID: 28873544
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of salinity on physicochemical properties of Alaska pollock surimi after repeated freeze-thaw cycles.
    Kang EJ; Hunt AL; Park JW
    J Food Sci; 2008 Jun; 73(5):C347-55. PubMed ID: 18576979
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of rainbow trout (Oncorhynchus mykiss) plasma protein on the gelation of Alaska pollock (Theragra chalcogramma) Surimi.
    Li DK; Lin H; Kim SM
    J Food Sci; 2008 May; 73(4):C227-34. PubMed ID: 18460115
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of pH and heating conditions on the properties of Alaska pollock (Theragra chalcogramma) surimi gel fortified with fish oil.
    Gao Y; Fukushima H; Deng S; Jia R; Osako K; Okazaki E
    J Texture Stud; 2018 Dec; 49(6):595-603. PubMed ID: 30238581
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt Nemipterus virgatus surimi.
    Zhang C; Lu M; Ai C; Cao H; Xiao J; Imran M; Chen L; Teng H
    Int J Biol Macromol; 2023 Sep; 248():125899. PubMed ID: 37479203
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins.
    Hunt A; Park JW; Handa A
    J Food Sci; 2009; 74(9):C683-92. PubMed ID: 20492101
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents.
    Gao X; Xie Y; Yin T; Hu Y; You J; Xiong S; Liu R
    Ultrason Sonochem; 2021 Jan; 70():105326. PubMed ID: 32906063
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel.
    Yang R; Xu A; Chen Y; Sun N; Zhang J; Jia R; Huang T; Yang W
    J Texture Stud; 2020 Dec; 51(6):968-978. PubMed ID: 32799359
    [TBL] [Abstract][Full Text] [Related]  

  • 17. A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.
    Tahergorabi R; Sivanandan L; Beamer SK; Matak KE; Jaczynski J
    J Sci Food Agric; 2012 Sep; 92(12):2534-42. PubMed ID: 22488651
    [TBL] [Abstract][Full Text] [Related]  

  • 18. High-intensity ultrasound improves threadfin bream surimi gelation at low NaCl contents.
    Tang L; Yongsawatdigul J
    J Food Sci; 2021 Mar; 86(3):842-851. PubMed ID: 33586792
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone.
    Li F; Kong X; Zhang C; Hua Y
    J Sci Food Agric; 2011 Sep; 91(12):2186-91. PubMed ID: 21656774
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Chemical properties of surimi seafood nutrified with ω-3 rich oils.
    Pietrowski BN; Tahergorabi R; Matak KE; Tou JC; Jaczynski J
    Food Chem; 2011 Dec; 129(3):912-9. PubMed ID: 25212318
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.